Our good friend and brand ambassador, legendary Michelin star-spangled chef André Jaeger, is currently enjoying some intercultural treats in the Middle East, while celebrating his birthday.

Coincidently, his business liaisons over there created a birthday cake, using our – meanwhile famous – Black Pearl. The multi-awarded chic caviar cooling receptacle.

*Raising glasses* Here’s to one of the greatest chefs in Switzerland. We salute you and wish you a great stay!

Looking forward to some gourmet indulgence this very Easter.

ZwyerCaviar was proud to support this event, again.

Following some snapshots for your pleasure…

Fellow epicureans, the following menu from our recent tasting event in Munich might serve you as an inspirational kick-off for the festive season ahead. Unfortunately I have to pass this along in german language…

Over&out!

On 13th of October Globus ***delicatessa best clients plunged into the realm of premium caviar – for free. The happening took place during Globus’ promo week “Jetzt oder Nie” at some selected branches (Zurich Bahnhof street, Glattzentrum, Geneva).

ZwyerCaviar thanks the entire traiteur teams behind Mr. Zobrist, Mr. Bucher and Ms Blanc for their top level support!

Upcoming free caviar tasting events to be announced soon…

ZwyerCaviar enjoys the presence of many prominent brand sidekicks, such as Mr. Holger Stromberg which I mentioned in a previous post. On 22nd of October ZwyerCaviar and Holger invited Germany’s key editors for a special treat. Location was one of Munich’s top hot spots: KUTCHiiN. Mission objective was to seduce the already fastidious palates of our esteemed guests with a tour de force of epicurean enjoyments.

We opened heaven’s gate with a generous tasting of our best Beluga, Oscietra and Baeri (all Premier Cru line). Accompanied throughout the evening with the worlds most luxurious new champagne brand: Armand de Brignanc. And Holger’s art of seduction of course.

The ambient was from beginning to end very informal and therefor genuine. A beautiful proof that top cuisine, caviar and champagne can generate a direct experience, without too much of social etiquetes.

Some snapshots below. More will follow…!

Heads up!

Just in time, as I am back in the blog-saddle again, the caviar world awakes with a loud roar heading towards the end of 2012! In this snapshot we threw numbers and figures in the air, in joyful anticipation to this year’s peak season.

After we successfully introduced some new products last year, we are now expanding our range of products again. Our Beluga and Oscietra will be divided – as our Baeri – into a “Premier Cru” and “Classic” line, being able to service our clients in a more precise way.

The new “Premier Cru” line-up becomes a plain tour de force in quality. With Beluga, Oscietra, Sevruga and Baeri it is a most complete assortment selection. And by far superior to the average and common ‘salted sturgeon roe’ in the market.

Not to mention our Persicus, which is a high flyer compared to our “Premier Cru” line (on special request only!)…

Waking up from deep sleep…

Since last April, the Caviarist didn’t post any new articles. So, for quite some time now. But I wasn’t affected by a writer’s block or anything. This is a blog and no scenery for intellectual demeanors. I was just totally absorbed by the implementation of our newest enterprise ressource planning system.

ZwyerCaviar LLC started as a young, dynamic family start-up company some years ago. Due to our fast growth our business got more complex and the time was right, not only to move into a bigger premise, but also to streamline and visualize internal processes in a more efficient way. This is why we felt the urge to opt for a new software. And as you may have noted by now, this does not seem to offer my fellow readers a high level of infotainment. So there you go.

But now, as I grab my full quiver again, I will shoot with some fresh insights about our caviar world soon. Stay tuned!

The company was founded back in 2007 and started its operation in 2008. Since its early days this young Swiss family enterprise set out to penetrate the minds of gourmet foodies and Bonvivants alike. Today ZwyerCaviar became known as a luxury brand within the realm of caviar.

Confirmed – but somewhat surprised – by the positive course of our business, we were obliged to move into a bigger premise. Our new headquarter – 4 times bigger in size – allows us to improve the quality and size our operations.

By the way: Soon there will be a visitors corner within our premise which includes a caviar shop.

Following some snapshots for your pleasure.

It was back in 2008 when we had the intensive fotoshooting in Uruguay, creating a campaign which was considered to be the landmark of our brand. Our “Metamorphosis”. Representing in many ways the cornerstones of our visions about ZwyerCaviar. Sea meets land. The old and the new melted together, transformed into a new being. A new way of interpretation. A fresh look at the old.

Even if the result of that shooting was exactly as we envisioned, we decided to go with this only on our homepage as an intro element.

Now we digged out the pictures and started to use it in selected hotel boutiques as an additional eye catcher.

Hope you like it (click to enlarge)!

(BTW: the mermaid in the picture is Sophie Zwyer, my brother’s wife)